I got this list from a very helpful person over 10 years ago. Got some great results with it and then lost it a few years ago. Out of the blue, I found it backed up on a old floppy (yes, floppy). Anyway, some of this stuff is worth sharing.

Your own curing and smoking process apply of course, but some of these might be a good change of pace from the same ol' brown sugar and soy sauce.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously spread both sides with the salt mixture. Place the meat strips on a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered.
Makes 1/4 pound jerky.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 1 2 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass. stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

Would the 1/4 pound jerky figure be finished weight or raw meat weight?
That does make a world of difference. I used to make a whole london broil worth and it would yield just a few ounces more than a 1/4# IIRC...
Brent

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